DOUBLE FRUIT CREAM PIE
I love cream pies made with Cool Whip, they're simple and delicious! This one's great for both strawberry and blueberry lovers! Keeping it light is important, too, so I use fat-free versions of both the yogurts and the Cool Whip!
Provided by CookinwithGas
Categories Pie
Time 4h10m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 6
Steps:
- In one bowl fold together the strawberry yogurt and 1¾ cup of the Cool Whip.
- Fold in the chopped strawberries, then spoon the mixture into the graham cracker crust.
- In a separate bowl, fold the blueberry yogurt into the remaining Cool Whip.
- Fold in the pureed blueberries, then GENTLY spoon the mixture into the graham cracker crust OVER the strawberry mixture you already put there.
- Do NOT mix the layers; You should now have a pie with two distinct layers, the bottom strawberry and the top blueberry.
- Freeze the pie at least 4 hours to set; then place in the refrigerator 45 minutes, to thaw a little before serving.
- Suggestions: Garnish if you like, with halved strawberries or whole blueberries or a few fresh mint leaves -- ; if you prefer to use frozen berries, try to find ones with NO sugar added.
Nutrition Facts : Calories 240.7, Fat 13.1, SaturatedFat 7.2, Cholesterol 1.7, Sodium 164.2, Carbohydrate 29, Fiber 0.6, Sugar 19.1, Protein 3
FRESH FRUIT CREAM CHEESE PIE
Provided by Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
- REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
- *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.
PASTRY FOR DOUBLE PIE-CRUST
Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts :
FRUIT AND CREAM PIE II
A large pie with 2 types of fruit and a sour cream topping. Any combination of fruit fillings may be used in this pie. Apple, blueberry, peach or cherries all work well.
Provided by SHASTASPEN
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour and salt together. Pour milk, sugar and oil into one measuring cup, and add all at once to flour. Stir until mixed. Pat dough onto the bottom and sides of a 2 quart casserole dish.
- Spread fruit filling over dough and sprinkle with cinnamon. In a medium bowl, combine eggs, sour cream and vanilla. Mix until smooth and pour over fruit filling. Sprinkle top with cinnamon.
- Bake in the preheated oven for 45 to 60 minutes, or until topping is set. Allow to cool and store in the refrigerator.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 44.9 g, Cholesterol 48.2 mg, Fat 21.3 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 7.2 g, Sodium 247.7 mg, Sugar 15.5 g
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